Sunday, March 23, 2008

Paula Deen's Fresh Tangerine Cake

I made this cake for Easter dessert. It was so GOOD. I could just eat the frosting - it was so tasty. BIL/SIL took four pieces of the cake home with them! LOL Unfortunately we cut into it before I managed to get a picture. The recipe came from the current Paula Deen magazine (Mar/April issue??) It was easy to make really. I just put the good ole Kitchenaid mixer to work!!

2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 tablespoon tangerine zest
1 cup fresh tangerine juice
3 large eggs
1 cup sour cream
candied tangerine zest(to garnish) (optional)

1(8ounce)package cream cheese, softened
1/2 cup butter, softened
1 tablespoon finely grated tangerine zest
3 tablespoons fresh tangerine juice
6 cups confectioners' sugar


For the cake:

Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour. Set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.
Pour batter into prepared pans, and bake for 25 minutes (it took about 40 minutes for mine, FYI), or until a wooden pick inserted in center comes out clean. Let cool in pans for (at least) 10 minutes. Remove cake from pans, and cool completely on wire racks.
Spread frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.

For the frosting:

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth.